Melting Stuffed Eggplant With Gheymeh- Aromatic Spice & Persian Lime

Using one jar of our shortcut Gheymeh - Aromatic Spice & Persian Lime.




Ingredients:

1 Jar of Exotic Bazaar Gheymeh - Aromatic Spice & Persian Lime 2 Large Eggplants                       

1 Cup Chopped Mushrooms 1 Capsicum                                     

2 Cups Cooked Brown Rice 2 Zucchinis                                     

3 tbsp Olive Oil


Method:

(Serves 3 People)

- Heat the oven to 200 C (If you don't have an oven, can use cooktop). - Cut the eggplants horizontally in half, also cut the top tip and the round bottom to make 4 standing eggplant bowls. Prepare the stuffing

Spoon out the inside of eggplants. Chop the spooned-out pieces to 1 cm chunks and put in a large bowl.

- Chop the Capsicum, mushrooms, and zucchinis into small pieces and mix in the bowl.

- Add in the cooked brown rice.

- Empty the jar of Exotic Bazaar's Gheymeh into the mix and stir well until combined. Stuff

Fill inside the eggplant bowls that you prepared earlier with the mixture. Bake

- Put 3 tablespoons of olive Oil and half a cup of water in a dutch oven or an oven proof pan or a deep pot.

- Carefully sit the stuffed eggplants in there. You can also place the cut off tips and ends of the eggplants on top of the stuffed eggplants like a cute lid.

- Cover up your pot/pan and cook in the oven or on medium heat for 40 minutes or until eggplants are completely cooked. 


Enjoy :)



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